Tagged: singaporean

I recently had the good fortune of attending a mini dessert class conducted by a renowned Singaporean chef and owner of 2am Dessert Bar, Janice Wong.

Janice is arguably one of the top dessert chefs in Singapore, gaining recognition by participating in culinary events all over the world. I’m embarrassed to say I’ve never been to her dessert bar yet despite all the rave reviews, but thanks to a brilliant company event planned by the boss, I got to visit the 2am lab and took part in a dessert class. Janice says she and her team of chefs use this ‘research facility’ to experiment with ingredients and cooking techniques. For now, they run private dining events and classes, do collaborations from time to time, as well as provide consultancy on projects they take an interest in. Very cool idea, and I hope they manage to keep this running for a long time.

At the class, I got to learn how to make chocolate h20 (or chocolate water), and salted caramel. I will not be sharing the recipes here especially since chocolate h20 is Janice’s very own creation. But they are available in her cookbook ‘Perfection’, which can be purchased here. I got a copy myself, hoping that I’ll get down to trying them out one by one once I get the keys to my own place and have my own kitchen. Ugh counting down to 2016.

Here are some pictures though:

This is the chocolate h20 we made, an incredibly light chocolate dessert created for those craving chocolate but still want something light. I think they look like fossils! The most important ingredient is of course the chocolate (we used Michel Cluizel). We also used a siphon injector (what!?!) and liquid nitrogen which was so cool and is essentially what helped to create this avant-garde looking chocolate. Obviously liquid nitrogen is not something you can get hold of from your friendly neighbourhood stores, but I’m sure it will taste equally great frozen in the fridge.

Sneak peek at one of the pages in the cookbook I bought, just to illustrate how innovative her dessert creations are. Initially I justified the purchase with the intention to gift this to a friend but I’ve decided to keep it for myself, which is of course still totally justifiable.

I love the photography in the book, and the care that went into every dish’s appearance. Dessert art this is.

I had such a great time at the class that I neglected to take any pictures of the salted caramel! I’m still hating myself for it. The salted caramel was AMAZING and I know how hard it is to make a good one. Can’t wait to visit the 2am dessert bar soon.